Buckwheat Artisan Sourdough Bread | Proof Bread
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- čas přidán 8. 06. 2022
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Proof Bakery
125 W Main Street
Mesa AZ 85201
» Proof Bread is a modern throwback to a way of life that values small-scale craftsmanship, local community, and creativity. We are a small group of passionate bakers working in our garage (thanks to cottage laws) which has been converted into a micro-bakery. Everything we bake is made by hand, from the best local ingredients, with no short cuts.
#sourdough #bread #bakery - Jak na to + styl
Thank you on behalf of the Ukrainians.
I would love if you would have a recipe for a single loaf, since I'm a home baker. Thank you!
Watching this channel from Ukraine 🇺🇦, thanks for your support there.
I love making bread with buckwheat processed in a blender instead of using whole flour because of final texture. Now I'd like tintest this boling water trick in my next bake.
Do you use hulled or non-hulled groats?
My grandmother, born in 1896, grew up on a farm in Northern Germany . Her family used to eat some kind of buckwheat grits on a daily basis. I presume they grew it on their farm. Anyways, she loved buckwheat all her life. It’s a food that has somehow been forgotten. I need to try it.
Jon, Thank you for another wonderfully informative episode. Logan it is fantastic to see you becoming more comfortable on camera. My husband and I wanted to compliment you on your loyalty to Proof, Jon and Amanda. Great job on this topic! Have a great day.
Amazing! I found your channel from shorts recommendation and then started to watch all your videos and now I hear you donate to Ukraine! Such lovely people and things you do!❤🇺🇦
Jon, it’s been a delight discovering your channel. I’m a home baker and pizza maker and also like to work with natural leaven and home milled grain. My MockMill gets a workout! I mill rye for my starter (50% rye) and use spelt, einkorn and khorasan in all my bread and pizza making. I also use tangzhong/yudane and other water roux - keeps the breads fresher longer and let’s you up the hydration. I’ve never used buckwheat, though, so I’m excited to try that out - I might make some this weekend! Thanks for the inspiration and next time I’m out in Mesa (my in-laws live in Scottsdale), I will definitely swing by!
I would love to work in a bakery like this, reminds me of part of my childhood when my grandad had a small scale bakery.
Wonderful, on so many levels! Our daughter in law is from Ukraine and we visited her homeland in 2015, tasting buckwheat for the first time as porridge at breakfast. (I add oven-toasted buckwheat to my own fermented cereal -yum.
Thank you for sharing the many facets of your experience; for supporting Ukrainians; and for sharing your buckwheat scald process.
Can’t wait to set the Mockmill to 18 and give it a try!
I took your recipe from the Rye start to finish video and switched the Rye for almost as coarsely milled Buckwheat groats as you used (I went as course from stones kissing on the mock mill without undoing anything) and then scolded the Buckwheat, incorporated it into my own process - scold incorporated in saltolyse over night while my starter builds. I then lamination fold the starter into the dough then over time laminate fold 3 more times and bulk ferment to about +60%. I find this a consistent and lazy process that works at home for me for 3-6 loaves at a time. I then bench rest in the bannettons as you did recently and this does make my bread better than it was, previously I over-proofed and went the other way a little more that I should have. Dough into the fridge overnight and pop in the Rofco to bake. They just came out of the oven and look pretty good, I hope to get the opinion of a Ukrainian refugee near to me today , as a surprise and also can't wait for mine to cool enough to cut, sniff and check the texture. John you are such an inspiration and I have learned so much from you, not just baking. I'd love to have the actual Buckwheat recipe if it differs from the Rye video but I seem to have great bread this way that with a few small additional tweaks will improve those last few % closer to perfection. Thank you and Слава Україні!
Totally understandable: Ukrainians culture of bread making are very long, much more than in most European countries. (Even 8+ years ago, before the war starting, You may able to see a bread sellers near the roads when traveling by car across small villages.
Each time I buying the bread, whole fresh milk, fresh butter and honey when traveling for example from Odesa to Kyiv, Dnipro to Kyiv, or of course Lviv to Kyiv and back. Amazing UNFORGETTABLE TASTE!
Because Ukraine consists of a lot of regions with VERY different culinary culture (the same administrative structure like France for example) of course, bread making culture are also VERY different.
P.S. Culinary culture in Ukraine are so huge, ancient and different from region to region, that even UNESCO put the “Ukrainian culture of Borsch making” into the UNESCO World Heritage List. The same as French croissants, for example. ;)
You seem to produce very high quality products, very inspiring! Combining scale and artisan-like solutions, you've truly impressed me! Wish you success!
I met the two of you at the Flagstaff Farmers Market last week. The sourdough was amazing hope to see you again soon
Excellent videos, I really really enjoyed everything about this breadmaking, wish I was living closer , I would love to meet and talk to the maker. Keep on going!!! With this wonderful work, Ger
Really need to come out there again
Hi from Ukraine. We really often eat buckwheat porridge here. But I rarely see buckwheat bread here. Have you published this great recipe somewhere to see it and try to cook it at home?
I tried this scald method with the rye formula you shared. Game changer!
Can you share the formula please
I really love what you do! I'm glad that you are supporting Ukraine! Slava Ukraine!
Also, I am delighted that you are training apprentices in a craft that they can be proud of. A craft so useful and life affirming, that their spouses and children can be proud of what they do. A craft that, after a long career, you can retire and know that you did something very positive in the world!
Buckwheat was an early grain, here in Maine. It has the advantage of growing in poor soil--and because it is a nitrogen-fixing plant--it improves the soil for subsequent crops. Buckwheat is a part of the Franco American culture in the far North-east of the continent. Ployes is a traditional buckwheat pancake. In France, buckwheat crepes are a staple.
Buckwheat can be toasted to make Kasha. To get a more intense buckwheat flavor, grind the whole grain, including the hull. Surprisingly, this can produce a lighter crumb in some recipes.
So enjoy what you are doing. Variation in flour types can only be good for us
Proof Bread should be the Bread Science LLC of the world today for humanity of the World tomorrow. Make It So For US. GL
Yo Jon! Love the videos from you and your team!
One very interesting (in terms of flavor, aroma, color and taste) flour you have to try is Carob flour. I don't know if you can easily find Carob flour in your Area but if you make it then use no more than 5% in your formula. I think you will be amazed on how much different a bread can be made just by using a little of this flour.
Please arrange all your videos in chronological order to help us watch them in order. Thanks
Superb product!!!
I'm surprised that the "taste test consensus" was a preference for Buckwheat. I've baked with buckwheat in pancakes, crepes and muffins and it's a pretty "gooey" experience. IMO, not the greatest texturally. I'd be interested in trying a coarser scald with sourdough. Is the final sourdough bread product still a bit gooey or not? BTW: All three of those breads look AMAZING, especially the Khorasan. Wish I lived nearby, so I could taste them! :)
@proofbread will you be shipping out of state anytime soon? (specifically Colorado?)
Proof Bread is the why people ask for English Muffins today from my wife. I love you Proof Bread, I never thought I would seek 50lb flour. It has to be because of your wife. give a flower from 2BReality.
Purchased the Kiev Buckwheat bread last Friday. Excellent bread Trying to find out if there are loaves available today for purchase.
Please use “Kyiv” instead of “Kiev”, because “KYIV” - are transliteration from ORIGINAL UKRAINE, opposite to “KIEV” - was transliteration FROM RUSSIAN.
In 2014 Ukraine government ask Google and Apple maps services (also the aircraft associations, etc) to change naming back to ORIGINAL transliteration.
Thank You!
Since you've been to Portugal, did you try Pão Alentejano or Alentejano Bread? Probably the most iconic bread in Portugal.
Respect from Georgia 🇬🇪 🇺🇦 We stand together 💪🏽
Check out what they do with grain cultivars in Ethiopia and Georgia (Black Sea). Highly instructive on processing, storage, and fermentation. They’ve discovered important symbiotic relationships between cultivating grain crops, particularly barley and wheat.
There’s ongoing research at the NY Botanical Garden tracking grain cultivation world-wide with an emphasis on recording indigenous methods.
What does the scalding process do to those grains? Lol I think you just answered my question.
Jon, can you tells us why you don’t source your Proof Bread blend from Hayden Flour Mills? I was a bit surprised given they were making your custom blend exclusively for you guys. Which flour do you use now?
Jon, love your videos and passion. I'm curious, have you ever experimented with VWG in your heavily whole wheat breads? Or do you get the protein content you need through the flour you source? I ask because I love the flavor of whole wheat but I want it to be less dense. I use KA special patent 12.7% flour. I'm considering perhaps adding 2-3% VWG into my recipe to get a nice 75% WW sourdough. Would love to hear your opinion or anyone's. Thanks!
I don’t find these loaves we are making to eat like a very dense bread. They aren’t as fluffy as white sourdough but they are also still quite light in texture.
I think the potential downsides to incorporating vital wheat gluten could outweigh the benefits. This additive may not ferment at the same quality at the rest of the dough (I don’t know the answer to this). If my suspicion on fermentation proved true, the vwg would degrade the overall nutritional characteristics of the long fermented sourdough.
@@ProofBread Really appreciate the reply. Thank you.
HI great bread - are you willing to share the recipy so that I can try it for my one person backery?
What is the final hydration, and who is the music?
When did you go to Portugal?
Jon, congrads with a new really HUGE place, and new magnificent POLIN (and bunch of ABS fermentation & mixing) equipment!!! Happy to see this extraordinary place!
On a 30:24 on a video You say that You have some experience in Kyiv (UKRAINE). What was the bake(s) that You contact with? Thank You!
P.S.
I hope after we won in this anti-human war, Jon, You (and POLIN, and ABS) came back to help Ukraine to educate youth bakers to restore bread making industry after ruining! ;)
Can you share the Kiev buckwheat general recipe? I’d love to make it here in California
It is funny but your journey in the bakery is doing a funny parallel with the wanderings of my life. I found your channel looking for bread recipes, you reminded me of making sourdough with my mother. Now as you discover Ukraini and gluten free grains as well as ancient grains, I am on a similar journey. I have 6 grand children and one requires gluten free. For two other ones we are creating a new sourdough starter with yeast off the oldest child's wine grapes. We are naming after my mom. So we are also on the hunt for grains that might act like regular sourdough but are gluten free. Much experimentation shall commence. Thank you for the inspiration.
Slava Ukraini ❤️🇺🇦❤️🌻🌻🌻🌻🌻🌹
Sadly, my grandchild slipped and fell while hiking. They did not survive the fall.
I have made some sourdough breads, but would like to learn more about it!!! If you could help me, I would appreciate it!!!🙏🏼🙏🏼
This is good ! The mix is buckwheat, rye and the third grain that is yellow corason what grain is that ? ! Ive never heard of that grain before.
Khorasan, also known in the US as Kamut, is named after the Iranian province, where it is grown mainly as food for camels! It’s a hardy form of wheat with extra-large kernels twice the size of common wheat. It has a distinct nutty, buttery flavor and, like the related durum wheat, has a strong yellow color. Its relatively high protein content allows it to be used in larger amounts than some other ancient wheats as it develops strong gluten bonds as well.
I’m curious, is the scarceness of organic whole grains affecting the bottom line on your business? Or have you had to raise your prices??
Odd method to work with scalds. I usually mix it in with the water to create a slurry and then add the rest of the flour and the salt. Less effort and it's faster too. The scalded bread that I make most commonly is Lithuanian scalded rye bread with seeds. Absolutely delicious, but a bit expensive to make due to very high seed content.
Thank you for this videos , I would like to do small abstract about buckwheat , in Egypt we are considering the buckwheat is fake wheat or fake seeds like Quinoa , it’s not the Poaceae family , also which is important it’s unsustainable fermentation , how every video was great and first time I watch Logan , his speech was professional, frank like shot but ask him to talks slowly because we are watch and reading the script , good luck all of your team .
Curious to what % you scald
can't wait for the einkorn demo
Ainda mais com trigo orgânico 🍞👏🌎🌽
Where are you located?
რამდენია ტემპერატურა ცხობის დროს? გრადუსი?
Was there a recipe somewhere in this video??
jon you add twice as much water as the buckwheat weight for example 200g of buckwheat u add 400g of water I have 2 questions
1. what % out of the total flour weight do you suggest for the buckwheat inclusion?
2. how does it affect the dough's hydration? I tried your inclusion and it made my dough too wet (100% spelt), how much water should I reduce from the main dough or should I scald the buckwheat with a 1:1 ratio of water and buckwheat?
I'm not Jon but I do have some experience using scalds. The ration is always 1:2. I suggest you go to Chef Jacob Burton's CZcams channel. He has 2 videos that you can watch. One is on developing a sourdough waffle/pancake which should help you learn the recipe development process. The 2nd video is converting any recipe into sourdough. I converted 2 100+yr old scald recipes to sourdough. The problem I had was no flour weights. I would begin by choosing the flour weight I wanted & keep the buckwheat, at first, to no more than 20%. With a scald, I would aim for 80 to 85% hydration. For your first attempts keep things simple & only use a high protein bread flour. During the mix process hold back some of the flour. BTW when I use a scald I incorporate it during the mixing process. Good luck & have fun!
Good to see variety of flours. You’re getting closer to Gluten Free
Gluten free stinks.
Alexa or Seri Audio needs to be incorporated for Proof Bread Workers still. I did not like when you pulled a phone to calculate long ago. Make calculating hands free soon for proof bread soon. Lol
👍👍👍👍👍
But...buckwheat doesn't have gluten...here in Spain a lot of people ask for buckwheat bread...but to make it spring, ferment and generate gluten...I think you have to mix it with some kind of wheat flour. Of course here we do use a lot this technique "scaldan" but with some kind of flours, specially ancient grains to give an extra boost of flavour, humidity, durability and strength due to the weekness of the protein maybe. But this technique affects the sourdough and the power spring in the woven...but it's a great technique
Why not Einkorn
i really think you shouldnt put boiling water into a plastic container. especially since these containers often times actually are made from plastic thats not considerd ideal for food.
The containers we are using on this footage are commericial containers intended for food that have a very large temperature range.
Is this for gluten intolerant people ?
Cheers!! I am from Venezuela, an artisan baker.... Here in my country, the culture of sourdough bread is not very promoted and the bread has lost quality.
I have made some sourdough breads, but would like to learn more about it!!! If you could help me, I would appreciate it!!!🙏🏼🙏🏼
유기농 통밀빵 맞나요!??
Olá bom dia, pães bonitos,devem estar saborosos
🫓💫
btw, there's no gluten in buckwheat
I'm thinking vac-u-pack to New England, Yet to $, I like the Olives to from Texas from Italy. Make It So Proof Bread. SoBeit Tomorrow. GL
Purchased the Kiev Buckwheat bread last Friday. Excellent bread Trying to find out if there are loaves available today for purchase.
How much did it cost?
Please use “Kyiv” instead of “Kiev”, because “KYIV” - are transliteration from ORIGINAL UKRAINE, opposite to “KIEV” - was transliteration FROM RUSSIAN.
In 2014 Ukraine government ask Google and Apple maps services (also the aircraft associations, etc) to change naming back to ORIGINAL transliteration.
Thank You!